A Sunbeam in a Jar
Preserving carrot salad is a simple and rewarding way to enjoy the taste of fresh carrots throughout the year. This versatile dish involves cooking carrots until tender, combining them with a flavorful marinade, and sealing them in airtight jars. The result is a shelf-stable product that can be stored for months, offering a delightful side dish or a quick and easy snack. Whether you prefer a classic sweet and tangy marinade or a more adventurous blend of spices, preserving carrot salad allows you to customize the flavor to your liking. With a few basic steps and minimal equipment, you can create a pantry staple that captures the essence of summer’s bounty.
Ingredients
- Carrots (500 grams)
- Vinegar (500 ml)
- Apple juice (250 ml)
- Water (250 ml)
- Sugar (100 grams)
Instructions
- Wash and trim carrots.
- Grate carrots.
- Prepare marinade: Combine vinegar, apple juice, water, and sugar; bring to a boil.
- Fill sterilized jars with grated carrots.
- Pour hot marinade over carrots, leaving 2 cm headspace.
- Seal jars tightly.
- Process in a waterbath canner at 100°C for 120 minutes.
Let the jars stand for about 3 weeks. The preserved carrot salad will last for about 1 year.
Video with instructions: